4 tbsp butter
2 tbsp cornflour
290 ml milk
90 ml brandy
4 tbsp sugar
2 egg yolks
Gently heat the butter until sizzling, then stir in the cornflour.
Remove from the heat and carefully blend in the milk, avoiding lumps.
Return to the heat, stirring constantly until custard starts to thicken. Remove from heat.
Beat sugar and egg yolks until volume doubles.
Stir in brandy.
Return to heat and cook very gently for a further one minute or two, stirring constantly until hot.
Serve hot or cold.